Maple-Pumpkin Sauté
"A side dish -- goes really well with pork or ham roasts
From Cooking Light, OCTOBER 1997
Original recipe called for Red Delicious apple, but they are too soft -- use any crisp apple"
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 1⁄2 lbs fresh pumpkin, cubed & peeled (4 cups)
- 1 1⁄2 cups apples, chopped
- 1⁄2 cup onion, finely chopped
- 1⁄3 cup raisins
- 2 tablespoons butter
- 3 tablespoons maple syrup
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground ginger
directions
- Melt butter in a large non-stick skillet.
- Combine the next 4 ingredients in the skillet and cover.
- Cook over medium-high heat 20 minutes or until tender, stirring occasionally.
- Stir in syrup, salt, and ginger.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Yummy. Nice and simple. I cooked it in my 10-inch cast-iron skillet. Following directions, medium high for nearly 20 minutes, it became quite soft...almost mushy. I think I turned it down a bit and cut the time a little short. But it was good. Instead of ginger I used Trader Joe's pumpkin pie spice and I increased the raisins to about a half cup (didn't really measure...just tossed a couple of handfuls in). Entire family liked this. Served it alongside a pork loin roast with steamed green beans. I think this would work well with any winter squash, such as butternut, kobacha, delicata, etc...
Tweaks
-
Yummy. Nice and simple. I cooked it in my 10-inch cast-iron skillet. Following directions, medium high for nearly 20 minutes, it became quite soft...almost mushy. I think I turned it down a bit and cut the time a little short. But it was good. Instead of ginger I used Trader Joe's pumpkin pie spice and I increased the raisins to about a half cup (didn't really measure...just tossed a couple of handfuls in). Entire family liked this. Served it alongside a pork loin roast with steamed green beans. I think this would work well with any winter squash, such as butternut, kobacha, delicata, etc...
RECIPE SUBMITTED BY
I live in the heart of Oregon's Willamette Valley -- the most beautiful place on earth! I share my home with a friend and way too many cats. I am a licensed massage therapist with an office in my home.
My maternal grandfather was a chef, and it is his picture and name I am using. Both sets of grandparents owned (and cooked for) their own restaurants. My parents were awesome cooks.
We are slow food advocates. We don't buy out of season or out of region foods, unless there is no alternative (bananas come to mind here).
I am so fortunate to live where I do. I can buy all my meat from local farmers (humane practices, no antibiotics or hormones, no feedlot mentality). Oregon produces great artisan cheeses from cows, goats and sheep. Seafood? Dungeness crab season starts this week, and we have fresh salmon, shrimp, scallops, mussels and bottom fish available year 'round. I will match our local fruits and vegetables against any in the world. I can buy organic, locally grown and stone ground flours in the bulk bins of a low-cost supermarket. Oregon wines and specialty beers are a great accompaniment to any meal.
